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Comparison of Antioxidant and Nitrite Scavenging Activities of Different Colored Kiwis Cultivated in Korea

국내산 키위의 색상별 항산화능 및 아질산염 소거능 비교

  • Chung, Hai-Jung (Department of Food Science and Nutrition, Daejin University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Yun-Sang (Food Processing Research Center, Korea Food Research Institute)
  • 정해정 (대진대학교 식품영양학과) ;
  • 김천제 (건국대학교 축산식품생물공학과) ;
  • 최윤상 (한국식품연구원 식품가공기술연구센터)
  • Received : 2015.02.24
  • Accepted : 2015.04.03
  • Published : 2015.04.30

Abstract

This study was to conducted to investigate the antioxidative activity of 70% ethanol extracts of kiwi of three different colors (gold, green and red) by measuring DPPH, ABTS radical scavenging activity, tyrosinase inhibitory effect, metal chelating effect, reducing power, and nitrite scavenging activity. Total polyphenol contents were: gold kiwi, 3.09 mg GAE/g, green kiwi 2.71 mg GAE/g, and red kiwi 4.59 mg GAE/g, respectively. Red kiwi showed higher antioxdidant activity than gold and green kiwi. DPPH and ABTS radical scavenging activity, and nitrite scavenging activity of red kiwi exhibited 94.83, 99.57, and 97.88%, respectively, at a concentration of 20 mg/mL, which were equal to those of ascorbic acid (positive control). Metal chelating effect of red kiwi was superior to that of ascorbic acid. Therefore, the availability of red kiwi will be increased in the field of functional material for food additives and value added products.

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